FOOD SERVICE MANAGEMENT QUIZ

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Across
  1. 3. ______ ____ What is the temperature range between 41°F and 135°F where foodborne bacteria multiply rapidly?
  2. 4. _____ What systematic preventive approach to food safety identifies biological, chemical, and physical hazards to prevent foodborne illness?
  3. 7. _____ ________ Which customer service technique involves a manager visiting tables during a meal to check on guest satisfaction?
  4. 8. ____Which inventory rotation method ensures that older stock is used or sold before newer stock to minimize waste?
  5. 9. _____ ______What is the term for the inadvertent transfer of an allergen from a food or surface to a food item that does not contain it?
  6. 10. ____ ____ Who is the second-in-command in a commercial kitchen who directly assists the executive chef with daily production?
Down
  1. 1. _ __ _____ What type of menu lists, prices, and allows ordering of each food item completely separate from one another?
  2. 2. ____ __ ____ What is the French culinary term meaning "everything in its place" that refers to organizing ingredients before cooking begins?
  3. 5. __________ _____ What term describes food items that spoil rapidly if they are not maintained under strict temperature controls?
  4. 6. _____ ____What type of menu offers a specific series of food items rotated over a definite period of time to avoid repetition?